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Genetic Diversity of Maize Accessions (Zea mays L.) Cultivated from Benin Using Microsatellites Markers

American Journal of Molecular Biology 2016年第1期6卷 12-24页

作者： Hafiz A. Salami kamirou chabi sika Wilfrid Padonou Djima Aly chabi Yallou Adolphe Adjanohoun Simeon Kotchoni Lamine Baba-Moussa Laboratoire de Biologie et de Typage Moléculaire en Microbiologie Département de Biochimie et de Biologie Cellulaire Faculté des Sciences et Techniques Université d’Abomey-Calavi Cotonou Bénin Programme de Technologie Agricole (PTAA) Institut National des Recherches Agricoles du Bénin (INRAB) Porto-Novo Bénin Centre de Recherches Agricoles Sud Institut National des Recherches Agricoles du Bénin (INRAB) Cotonou Bénin Centre de Recherches Agricoles Nord Institut National des Recherches Agricoles du Bénin (INRAB) Ina Bénin Departement of Biology Rutgers University Camden USA

Maize (Zea mays L.) is the major cereal cultivated in Benin and it is important to know its genetic diversity to improve the yield. The genetic markers of important traits are evaluated in order to improve the maize inbred lines. The aim of this study was to evaluate the genetic diversity of Benin’s maize accessions by SSR marker. Thus, one hundred eighty seven maize accessions from three areas (South, Center and North) were analyzed using three SSR markers. A total of 227 polymorphic bands were produced and showed high genetic diversity (Shannon index = 0.51). The polymorphic information content (PIC) values for the SSR loci ranged from 0.58 to 0.81, with an average of 0.71. Genetic distance-based UPGMA dendrogram showed a genetic differentiation between accessions and they were grouped into four clusters in each area. This work provides necessary information that can be used not only to improve the maize production and conservation but also to better manage genetic species resources in Benin.

关键词： SSR PCR Molecular Characterization LZea mays L. Benin

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Survey of Cereal Consumption Habits in the Community of Djougou, Benin

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Food and Nutrition Sciences 2023年第9期14卷 843-863页

作者： Mouhamed N. El-Hadji Alassane Moutawakilou J. Kisito chabi-sika Agossou D. P. Noumavo Haziz Sina Joseph Dossou Lamine Baba-Moussa Farid Baba-Moussa Laboratoire de Microbiologie et des Technologies Alimentaires Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Agro Sciences Laboratory (ASL) Abomey-Calavi Bénin Agence Béninoise de Sécurité Sanitaire des Aliments Ministère de l’Agriculture de l’Elevage et de la Pèche Cotonou Bénin Laboratoire de Biologie et de Typage Moléculaire en Microbiologie Faculté des Sciences et Techniques Université d’Abomey-Calavi Abomey-Calavi Bénin Laboratoire de Bioingénierie des Procédés Alimentaires Faculté des Sciences Agronomiques Université d’Abomey-Calavi Abomey-Calavi Bénin

The cereal group occupies a prominent place in the dietary habits of people in northern Benin and there is little recent information on cereal consumption. This study aims to assess the consumption, acquisition and supply of cereals to households in the community of Djougou. A semi-directive survey with KoBoCollect was conducted among 369 households to collect individual cereal food consumption data. The survey data processed by statistical tools showed that the most consumed cereals are maize (95%, p = 0.887), millet (58%, p = 0.755), rice (55%, p = 0.753), sorghum (15%, p = 0.635), wheat (5%, p = 0.920) and fonio barely 5%. The most common mode of acquisition in Djougou is purchase (50%, p = 0.947) but donation is also observed (25%, p = 0.988) as well as production observed in 20.6% of households. Purchases are made from retailers in local markets (45%, p = 0.920) but also in streets and alleys (30%, p = 0.765). The most widely used preservation technique is drying at room temperature (70%, p = 0.995). Households most often dry in the areas provided in the field (50%, p = 0.783) and at home (40%, p = 0.643). The preferred storage location is the kitchen (60%, p = 0.790). The bedroom (20%, 0.669) and the store (15%, 0.522) are the alternative places for storing cereals. In addition, the supply costs of cereals increased between 2020 and 2021. This vertiginous rise in prices is due, among other things, to the covid19 pandemic. The various data generated not only make it possible to have fresh data but also to invest them in the assessment of health risks for the achievement of a high level of protection of the health and life of consumers.

关键词： Cereals Survey Consumption Data Food Safety Benin

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